In a skillet over medium heat add the 2 tablespoons of butter, two
minced garlic cloves and the Italian seasoning. When hot add the
chicken and cook until it is no longer pink in the center. Remove,
drain and set aside.
Bring a pot of salted water to a boil and cook pasta according to directions.

Melt the remaining 4 tablespoons of butter in a skillet and add the
onion; sautéing until tender. Add the flour, salt and pepper; cooking
for two minutes. Slowly pour in the milk and half-and-half and whisk
until smooth and creamy.

Now add the Parmesan and Colby-Jack cheeses; whisking until
melted. Now add the cooked chicken mixture and sour cream; mix well.
When heated through, serve over the cooked pasta. Sprinkle crumbled
bacon on top.

NOTE: You may add chopped broccoli or mushrooms.

Best Garlic Bread

Now that you know how to make chicken alfredo, you must serve this bread with it. This is my favorite flavored butter recipe because this butter goes with so many things it would be impossible to list them all.

I usually triple the recipe, divide into equal portions and roll into
logs - then freeze them. That way you always have this on hand at a
moments notice to put on fish, slip under the skin of chicken, or melt over a New York strip steak.

Just slice a loaf of homemade French bread
horizontally (lengthwise)** and spread on this magical garlic butter
(you may add shredded mozzarella on top - a must in Wisconsin). Bake it
in the oven until golden brown. Out of this world.

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